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  Spicy Tomato Jam with Datil Peppers



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24 very ripe tomatoes, quartered
Water to cover
2-4 datil peppers, slit in several places
1/4 cup demerrera or raw sugar
1/4 cup vinegar, apple cider or red wine
Pinch salt

Preheat oven to 350 degrees.
Place tomatoes in a single layer, skin side down, on pans and
roast in oven until skins are blackened and edges are browned.
Place roasted tomatoes in large saucepan, just cover with water.
Bring to a boil, reduce heat to simmer and stir in datil peppers.
Cook until thickened, stirring occasionally.
Cool, puree and push through sieve to remove skins and seeds.
Return to saucepan over low heat and bring to simmer.
Stir in sugar, vinegar and salt. Cook uncovered 5-10 minutes.
Eat within two weeks or fill small jars and process if storing for longer.

Copyright © 2016 Stefanie Samara Hamblen